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What is Yunshan cherry? Authentic Shandong Pingdu specialty: Yunshan cherry
Content summary:Do you want to know what Yunshan cherry is? This article is a detailed introduction toShandong Pingdu specialty - Yunshan cherry. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Yunshan cherry. The full text takes about 8 minutes to read, mainly including the basic introduction of Yunshan cherry and its nutritional value? What are the product characteristics of Yunshan cherries? How did the history of Yunshan cherries come about? The production method of Yunshan cherries, etc
Basic Introduction of Yunshan Cherry
Yunshan Cherry is produced in Tieling Village, Yunshan Town, Pingdu City, Shandong Province. It has an early maturity period, large fruit size, sweet taste, and is resistant to storage and transportation. It is known as the "first fruit in early spring". Its fruit is warm in nature and sweet in taste, with the effects of regulating the middle and benefiting the spleen, regulating qi and promoting blood circulation, and calming the liver and dispelling heat; High iron content can promote hemoglobin regeneration and have a beneficial effect on anemic patients. The main planting varieties are Hongdeng, Daihong, and Xianfeng
What are the nutritional values of Yunshan cherriesHow did the history of Yunshan cherries come aboutYunshan cherries have been developed and cultivated since November 1994, and are sold in open-air cultivation around May 1st each year. In 2000, local fruit farmers began winter warm greenhouse cultivation, which advanced the fruiting period by 20 days. As of 2010, the total planting area has developed to 13000 acres, and most of them have entered the peak fruiting period. The total production of Yunshan cherries reached 2000 tons, mainly sold to Beijing, Tianjin, Dalian, Shanghai, Guangzhou and other placesMethod of making Yunshan cherries
Sugar water cherries
Ingredients
Main ingredients: moderate amount of cherries
Seasoning: a little salt, a little cornstarch, a little sugar, a little sugar osmanthus, and a little water
1. Rinse the cherries with water first, then pour in water to cover the cherries, sprinkle a little salt and soak the cherries in a basin for 10 minutes, then remove them and rinse them with water.
2. Prepare a chopstick that we usually use
3. Remove the cherries from the washed cherries
4. Use the thick chopsticks. Aim your head at the center of the bottom of the cherry (not the side with the cherry handle)
5. Gently poke the chopsticks over, and you will find that the cherry pit is immediately poked out without any flesh, and the cherry after removing the pit is very intact and beautiful
6. Put the cherry after removing the pit into a container, Add white sugar (enough to coat each cherry) and mix well. Cover and marinate for 2 hours. The sugar water cherries made by boiling and steaming will become particularly light in color, not bright or attractive, and the cherries are too soft and have a bad taste. However, the sugar water cherries made using my method have all these drawbacks removed. 7. Take out the marinated cherries and put them in a covered container. 8. Put the cherry juice marinated with sugar into an appropriate amount of water (more water can be added, it tastes good), stir well, and pour it into a clean small pot. Add sugar osmanthus or dried osmanthus and bring to a boil. Be sure to taste it. If the sweetness is not enough, add some white sugar or rock sugar. 9. Turn down the heat, dilute a little corn starch with a little water and pour it into the pot. Stir evenly until the sugar water inside becomes slightly concentrated, then turn off the heat. Don't make it into a thin paste, just a thick sauce like the canned fruits we usually eat
10. Pour the prepared sugar solution into the marinated cherries while they are still hot, cover them with a lid, cool them down, and refrigerate them for use. Can be stored for approximately 3-5 days
How did the history of Yunshan cherries come aboutYunshan cherries have been developed and cultivated since November 1994, and are sold in open-air cultivation around May 1st each year. In 2000, local fruit farmers began winter warm greenhouse cultivation, which advanced the fruiting period by 20 days. As of 2010, the total planting area has developed to 13000 acres, and most of them have entered the peak fruiting period. The total production of Yunshan cherries reached 2000 tons, mainly sold to Beijing, Tianjin, Dalian, Shanghai, Guangzhou and other placesMethod of making Yunshan cherries
Sugar water cherries
Ingredients
Main ingredients: moderate amount of cherries
Seasoning: a little salt, a little cornstarch, a little sugar, a little sugar osmanthus, and a little water
1. Rinse the cherries with water first, then pour in water to cover the cherries, sprinkle a little salt and soak the cherries in a basin for 10 minutes, then remove them and rinse them with water.
2. Prepare a chopstick that we usually use
3. Remove the cherries from the washed cherries
4. Use the thick chopsticks. Aim your head at the center of the bottom of the cherry (not the side with the cherry handle)
5. Gently poke the chopsticks over, and you will find that the cherry pit is immediately poked out without any flesh, and the cherry after removing the pit is very intact and beautiful
6. Put the cherry after removing the pit into a container, Add white sugar (enough to coat each cherry) and mix well. Cover and marinate for 2 hours. The sugar water cherries made by boiling and steaming will become particularly light in color, not bright or attractive, and the cherries are too soft and have a bad taste. However, the sugar water cherries made using my method have all these drawbacks removed. 7. Take out the marinated cherries and put them in a covered container. 8. Put the cherry juice marinated with sugar into an appropriate amount of water (more water can be added, it tastes good), stir well, and pour it into a clean small pot. Add sugar osmanthus or dried osmanthus and bring to a boil. Be sure to taste it. If the sweetness is not enough, add some white sugar or rock sugar. 9. Turn down the heat, dilute a little corn starch with a little water and pour it into the pot. Stir evenly until the sugar water inside becomes slightly concentrated, then turn off the heat. Don't make it into a thin paste, just a thick sauce like the canned fruits we usually eat
10. Pour the prepared sugar solution into the marinated cherries while they are still hot, cover them with a lid, cool them down, and refrigerate them for use. Can be stored for approximately 3-5 days
Yunshan cherries have been developed and cultivated since November 1994, and are sold in open-air cultivation around May 1st each year. In 2000, local fruit farmers began winter warm greenhouse cultivation, which advanced the fruiting period by 20 days. As of 2010, the total planting area has developed to 13000 acres, and most of them have entered the peak fruiting period. The total production of Yunshan cherries reached 2000 tons, mainly sold to Beijing, Tianjin, Dalian, Shanghai, Guangzhou and other places Sugar water cherries Ingredients Main ingredients: moderate amount of cherries Seasoning: a little salt, a little cornstarch, a little sugar, a little sugar osmanthus, and a little water 1. Rinse the cherries with water first, then pour in water to cover the cherries, sprinkle a little salt and soak the cherries in a basin for 10 minutes, then remove them and rinse them with water. 2. Prepare a chopstick that we usually use 3. Remove the cherries from the washed cherries 4. Use the thick chopsticks. Aim your head at the center of the bottom of the cherry (not the side with the cherry handle) 5. Gently poke the chopsticks over, and you will find that the cherry pit is immediately poked out without any flesh, and the cherry after removing the pit is very intact and beautiful 6. Put the cherry after removing the pit into a container, Add white sugar (enough to coat each cherry) and mix well. Cover and marinate for 2 hours. The sugar water cherries made by boiling and steaming will become particularly light in color, not bright or attractive, and the cherries are too soft and have a bad taste. However, the sugar water cherries made using my method have all these drawbacks removed. 7. Take out the marinated cherries and put them in a covered container. 8. Put the cherry juice marinated with sugar into an appropriate amount of water (more water can be added, it tastes good), stir well, and pour it into a clean small pot. Add sugar osmanthus or dried osmanthus and bring to a boil. Be sure to taste it. If the sweetness is not enough, add some white sugar or rock sugar. 9. Turn down the heat, dilute a little corn starch with a little water and pour it into the pot. Stir evenly until the sugar water inside becomes slightly concentrated, then turn off the heat. Don't make it into a thin paste, just a thick sauce like the canned fruits we usually eat 10. Pour the prepared sugar solution into the marinated cherries while they are still hot, cover them with a lid, cool them down, and refrigerate them for use. Can be stored for approximately 3-5 daysMethod of making Yunshan cherries